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An image of moong dal dhokla on a plate.

Moong Dal Dhokla with Green Yogurt Dip

This soft and fluffy moong dal dhokla is a healthy, high-protein snack made with whole green gram, rice, semolina, yogurt, and fresh herbs. Steamed to perfection and served with a refreshing green yogurt dip, it is light, nutritious, and perfect for breakfast or pre-training snacking.
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Cook Time 15 minutes
Servings2 people (Makes: 270 g)
CourseSnacks
CuisineIndian
Ingredients Method Notes

Ingredients

For dhokla
  • 55 g / ¼ cup sabut moong dal (whole green gram) , washed & soaked overnight
  • 25 g / 2 tbsp rice, washed & soaked for 3 hours
  • 3 g ginger, peeled & sliced
  • 1 green chilli, cut into half
  • 1 tbsp yogurt
  • Salt to taste
  • ¼ cup coriander
  • 5 ½ tbsp water
  • 25 g / 2 tbsp semolina
  • ¼ tsp Eno
For tempering
  • ½ tbsp oil
  • A pinch mustard seed (small)
  • ¼ tsp white sesame seeds
For Green yogurt dip
  • Makes: ¾ cup or 9 tbsp
  • ½ cup coriander
  • ½ cup mint leaves
  • 1 green chilli, cut into half
  • 3 garlic cloves (big)
  • 5 g / 1” ginger, peeled
  • 20 g / 1 onion (small), cut into quarters
  • Salt to taste
  • ¾ tsp sugar
  • 130 g hung curd
  • ¾ tsp lemon juice
  • A pinch of chaat masala
  • A pinch of cumin powder
  • 2 tbsp water
  • Ice cubes

Method
 

For Dhokla
  1. In a grinder jar, combine whole green gram, rice, ginger, green chilli, yogurt, salt to taste, coriander, and 2 tbsp water. Grind into a smooth batter, adding a little more water if required.
  2. Transfer the batter to a mixing bowl. Add semolina along with 2½ tbsp water. Mix well, cover, and let it rest for 10 minutes.
  3. Adjust the consistency if needed- the batter should be pourable, similar to idli batter. Just before steaming, add Eno and gently mix.
  4. Pour the batter into a greased plate and place it in a preheated steamer.
  5. Steam on medium flame for about 15 minutes.
  6. Check doneness by inserting a toothpick in the center- if it comes out clean, the dhokla is ready. Remove from the steamer and allow it to cool slightly.
  7. Cut into pieces while still warm.
For tempering
  1. Heat oil in a small pan.
  2. Add mustard seeds and sesame seeds once the oil is hot.
  3. Let them splutter until the mustard seeds crackle and the sesame seeds turn lightly golden, then switch off the heat.
  4. Pour the tempering evenly over the dhokla pieces.
For dip
  1. In a grinder jar, add coriander, mint leaves, green chilli, garlic, ginger, onion, salt, sugar, water, and a couple of ice cubes. Grind into a smooth paste.
  2. Transfer the paste to a bowl. Add hung curd, lemon juice, chaat masala, and cumin powder. Mix well.
  3. Taste and adjust seasoning as needed.

Notes

  • Add Eno only just before steaming to ensure a soft and fluffy texture.
  • Do not overmix the batter after adding Eno, as it can reduce the airiness of the dhokla.
  • Always preheat the steamer before placing the batter inside for even cooking.
  • Avoid opening the steamer frequently while cooking, as this may affect the rise.
  • Grease the plate well to prevent sticking and ensure easy removal.
  • Allow the dhokla to cool slightly before cutting to get clean pieces.
  • You can store leftovers in the refrigerator for up to a day and reheat by steaming or microwaving lightly.
  • Use thick or hung curd for a creamy, non-watery consistency of dip.
  • Adding ice cubes while grinding helps retain the fresh green colour of the herbs.
  • Adjust the quantity of green chillies based on your spice preference.
  • Taste and adjust salt and spices after mixing, as curd can mellow the flavours.
  • If the dip is too thick, add a little cold water to reach the desired consistency.